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Nacho Popcorn

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Nacho Popcorn
  • Prep 15 min
  • Total 15 min
  • Servings 8
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Regular popcorn will never taste the same after you’ve tried this spicy spin on a movie theater classic.
Updated Dec 17, 2008

Ingredients

  • 2 bags (3.5 oz each) microwave popcorn (butter or natural flavor), popped
  • Chili powder
  • 1/2 cup well-drained sliced ripe olives
  • 1/4 cup well drained Old El Paso™ chopped green chiles
  • 2 cups shredded sharp Cheddar cheese (8 oz)

Steps

  • 1
    Remove and discard unpopped kernels from popped popcorn. Divide popcorn among four 10-inch microwavable dinner plates. Sprinkle each with desired amount of chili powder and equal amounts of olives, chilies and cheese.
  • 2
    Microwave 1 plate at a time uncovered on High about 1 minute or until cheese is melted. (If cheese melts unevenly, rotate plate 1/2 turn after 30 seconds.) Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like a real sizzle on your taste buds, substitute 4 jalapeño chilies, sliced, for the green chilies.
  • tip 2
    Microwave ovens vary in their cooking power, so guidelines—rather than exact times—are usually listed on microwave popcorn package directions. Be sure to stay close to the microwave as the popcorn pops, and stop cooking when the popping noises stop.

Nutrition

250 Calories, 19 g Total Fat, 9 g Protein, 14 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
170
Total Fat
19 g
Saturated Fat
8 g
Cholesterol
30 mg
Sodium
490 mg
Potassium
80 mg
Total Carbohydrate
14 g
Dietary Fiber
3 g
Protein
9 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
16%
16%
Iron
4%
4%
Exchanges:
1 Starch; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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